Dried pork basturma

Category: Cold meals and snacks
Kitchen: armenian
Raw-cured pork basturma

Ingredients

pork neck 2 Kg
salt 0.5KG
garlic 150 g
fenugreek (chaman) 70-80 g
hot red pepper (ground) 1 tbsp. l.
paprika 1 tbsp. l.
wheat flour. 1 tbsp. l.

Cooking method

  • I cut the meat into two parts - both for the convenience of processing and for greater aesthetics when serving. I washed it, sprinkled it with coarse salt on all sides and placed it in a refrigerator in a vacuum container for a day.
  • Raw-cured pork basturma
  • On the second day, the meat is washed well and hung for drying in a dry, well-ventilated and insect-free place for four days. In the meantime, we already have a chaman ready - a mixture for further processing of meat: we mixed garlic minced through a meat grinder 2-3 times with ground peppers, fenugreek, flour and diluted all this with warm boiled water to a state of sour cream.
  • Raw-cured pork basturma
  • Raw-cured pork basturma
  • This mixture must be kept in a closed container for a day.
  • I put the dried pork in a chaman and again in a vacuum container I send it to the refrigerator for 2 days (although the longer the better).
  • Raw-cured pork basturma
  • After that, I clean the extra chaman from the meat and hang it up again to dry it.
  • Raw-cured pork basturma

The dish is designed for

12-16 servings

Time for preparing:

two weeks

Note

I already opened a topic some time ago Homemade basturma, but then I did not have step-by-step photos, and the described process was longer. Vacuum containers reduce it a lot, although it still takes a lot of time to wither, and there is no getting away from it.

Vitalinka
Lorik! What a beauty !!! I can imagine how delicious it is! I went to swallow saliva and cry. I don't have such a container.
celfh
dopleta, Larissa! everything you have is gorgeous: both bastorma and cuisine
The recipe is surprisingly simple. I really want to do it. I'm only afraid of flies. Maybe somehow in gauze, so that it would not wrap tightly. Then it would be possible to hang on the loggia.
kubanochka
Well! It's that simple. And when I was making beef basturma, I made the chaman much thicker than in the photo, so I spread it with a silicone spatula, one might say - I plastered it. The layer turned out to be 4-5 mm, and I dried the suspended basturma for 3 days, and then in the refrigerator. In general, everything is not as it should be. But delicious! Now I will try again and so
Thanks for the recipe and pictures
dopleta
Thank you so much for your ratings and comments. I have conceived and already launched the process of the next such snack. If it turns out to be successful, I will exhibit it soon. celfh, Tanechka, this is mine country kitchen , my husband built (I showed my city in the Gallery).
celfh
Quote: dopleta

(I showed my city one in the Gallery).
And the link?
dopleta
Quote: celfh

And the link?

Tanechka, link sends to the Gallery, and there, in the album "My bread maker in my kitchen" files # 30 and 29.
Luysia
dopleta, several times already I go into this topic to at least look at this beauty ...

I sent it to bookmarks, I want to wait for autumn, so that I could hang it on the loggia.
And there they will just bring the pig, so that it would be 100% high-quality and fresh meat (we buy collectively with our neighbors).
celfh
Larissa, I still did not understand on what principle this gallery works. I did not find anything
lega
Quote: celfh

I didn't understand how this gallery works. I didn't find anything

Here# pid = 938 & fullsize = 1

and here# pid = 739 & fullsize = 1
celfh
Quote: lga

Here
Checkmark, thanks!
Looked, beauty !!!!
nut
Virgo, what is fenugreek and where to find it
Vitalinka
nut, this is such a spice. It is also called fenugreek... Sold in spice departments.
julifera
Quote: Vitalinka

nut, this is a spice. It is also called fenugreek... Sold in spice departments.

Preferably ground immediately.
And then my coffee grinder barely ground it, and in a mortar you will be tortured to crush, very strong seeds.
dopleta
Quote: Vitalinka

nut, this is a spice. It is also called fenugreek... Sold in spice departments.

Even more often it is called chaman - by the name of the mixture that is then prepared with it. It is sold in all markets, on stalls where (usually Uzbeks, Armenians and Azerbaijanis) sell spices, nuts, dried fruits.
Kalmykova
I do about the same, but the beef turns out to be even tastier.
LenaV07
Raw-cured pork basturma
dopleta
Quote: LenaV07

Raw-cured pork basturma

Chaman is sold already ground into powder, so it is more convenient to use it.
LenaV07
Quote: dopleta

Chaman is sold already ground into powder, so it is more convenient to use it.
So I do it, just for information ... Well, and a picture, besides ... I love fenugreek and put it anywhere, in the meat it is so easy. I have grains, and for the mixture I rip it up on a coffee grinder.
dopleta
Quote: LenaV07

So I do it, just for information ... Well, and a picture, besides ... I love fenugreek and put it anywhere, in the meat it is so easy. I have grains, and for the mixture I rip it up on a coffee grinder.

Of course! Right! Special thanks for the picture!

nut
And I have not seen this anywhere
dopleta
Quote: nut

And I have not seen this anywhere

There is no need to specifically look for this. In the markets, chaman is unpacked in small transparent bags, just like all other oriental spices - cumin, turmeric, hops-suneli, etc.
katerix
dopleta, for a long time I have been courting your recipe from all sides and I cook it this way and that way !!! I like everything, now for Easter I have blanks hanging - they are drying ...
tell me in such a situation, now without chaman, just the meat was boneless in the dry herbs ... the crust was very dry .. I want to smoke it still!
what to do at your discretion so that the crust is softer and the meat does not change color inside? that happens
still, who knows what fenugreek is in Arabic?
dopleta
Quote: katerix

dopleta, for a long time I have been courting your recipe from all sides and I cook it this way and that way !!! I like everything, now for Easter I have blanks hanging - they are drying ...
tell me in such a situation, now without chaman, just in the dry herbs the meat was boneless ... the crust was very dry .. I also want to smoke it!
what to do at your discretion so that the crust is softer and the meat does not change color inside? that happens
still, who knows what fenugreek is in Arabic?

Thank you, katerix, this is really one of the most delicious basturma recipes that I have tried. Moreover, it doesn't matter - from beef or pork. And what, do they eat pork in Lebanon? You must have this weed for sure. In any case, I saw her both in Egypt and in Israel in the markets. I'll try to find the name. And to refresh the crust, wrap the basturma in a damp towel and put it in the refrigerator. I think a day will be enough.
Do you know such names as Shambhala, Fenugreek, Fenum-Greek? This is it.
Found it in Google! Fenugreek - حلبة نبات
katerix
Quote: dopleta

Thank you, katerix, this is really one of the most delicious basturma recipes that I have tried. Moreover, it doesn't matter - from beef or pork. And what, do they eat pork in Lebanon? You must have this weed for sure. In any case, I saw her both in Egypt and in Israel in the markets. I'll try to find the name. And to refresh the crust, wrap the basturma in a damp towel and put it in the refrigerator. I think a day will be enough.
Do you know such names as Shambhala, Fenugreek, Fenum-Greek? This is it.
Lebanon has it all !! There are enough Christians here and pig farms too !!! but unfortunately I am in an Islamic family, and maybe fortunately (although I myself go to Orthodox Christians, the only one in the whole city ...) ... so with pork, no, no ...
but beef, lamb, etc., even camel meat is available ... while I practice with beef ...
I just don't understand herbs at all, especially in Russian ... in Ukraine I knew only black pepper and curry .. now I focus only on my scent ...and in stores I will not hesitate to smell everything and make my own bouquet of smells from different bags of spices, depending on why ... recently there was a new delivery, I was stunned by the smells ... I felt like an ancient spice merchant in the gingerbread markets ...
but the set of spices for sausages is so successful, I have not yet picked up ...
and there are herbs that we collect in the mountains ourselves, my mother-in-law teaches ... I used to laugh at her, how she picks out the roots from the ground, peels and eats ... for me the grass is grass ... and the result we got all the flu several times, and she is no-no and thank God ... but it began to reach me through the years !!! now I'm trying to join
olpp
Can you please tell me when to hang it out for the first time after salting for winding it is not necessary to wrap the meat with gauze or cloth? Doesn't any crust form on it?
katerix
Quote: olpp

Can you please tell me when to hang it out for the first time after salting for winding it is not necessary to wrap the meat with gauze or cloth? Doesn't any crust form on it?
it is advisable to make a cape ... and then see for yourself ... if there are no insects, then it makes no sense to cover ...
I did not cover the meat itself, but made a cover so that there was air space ... and hung it out in a well-ventilated place ...
olpp
One more question. Did everything according to your recipe, hangs on the balcony to dry (the last stage) for a week already. How to determine whether basturma is ready or not? The meat is firm to the touch along the edges, it squeezes a little in the middle, is it time to take it off or not? And what's the best way to store it later? Thanks in advance for your answers.
dopleta
Yes, olpp, if the meat is dry and not pressed strongly, but slightly springs, then the basturma is ready, you can savor it. And store, like all smoked meats, of course, should be in the refrigerator.
olpp
Quote: dopleta

Yes, olpp, if the meat is dry and not pressed strongly, but slightly springs, then the basturma is ready, you can savor it. And store, like all smoked meats, of course, should be in the refrigerator.
Thanks for the answer. Store wrapped in what in the refrigerator?
dopleta
olpp, I store in vacuum containers, but this is not necessary. It is better not to wrap it in polyethylene, it is better in paper, such as baking paper. If you still want to store it in a bag, then it is better to wrap it in cotton or linen napkin first.
katerix
I'm waiting for it to get colder to start a new sausage-basturm season
I kept my sticks in the freezer until I posted one, then put it in a cool place in damp gauze and after a couple of days everything turned out very fresh vkeus ...
the only thing, I will not add more basturma ... the taste was spoiled, but everything is very super! Thanks a lot more!
dopleta
And to you, Katenka, thank you! Yes, I also don't smoke basturma, although I could have done it in my own smokehouse, after all, dried and smoked - "two big differences."
katerix
the one I did not smoke tasted like salami ... I liked everything so much !! but I smoked half of the basturma spoiled this taste ... and still ate everything !!!
I especially store your meat recipes, I store everything very well ... when we register our bull, there will be something to apply ... as many plans as always, just wait ..
and in case of war - own sausage, basturma and cheese, what could be better
nati
dopleta, tell me, please, but a simple tray with a lid will not work? Is a vacuum container required? And then I even have fenugreek, but no container.
dopleta
Quote: nati

dopleta, tell me, please, but a simple tray with a lid will not work? Is a vacuum container required? And then I even have fenugreek, but no container.
Well, of course it will do nati! After all, I dried such basturma, when there were no such containers on sale or even in the project! You just need to hold it longer.
Ipatiya
Quote: dopleta

On the second day, the meat is washed well and hung for drying in a dry, well-ventilated and insect-free place for four days.

dopleta, tell me, if you put meat in a refrigerator with a No Frost system, will it violate the taste and technology of basturma preparation? The fact is that in such a refrigerator everything dries out rather quickly and at a low temperature.
dopleta
Quote: Ipatiya

dopleta, tell me, if you put meat in a refrigerator with a No Frost system, will it violate the taste and technology of basturma preparation? The fact is that in such a refrigerator everything dries out rather quickly and at a low temperature.
I also have No Frost, Ipatiya. Nothing wrong! You don't keep food open there.If the meat is packed, it will not dry out.
Ipatiya
Quote: dopleta

I also have No Frost, Ipatiya. Nothing wrong! You don't keep food open there. If the meat is packed, it will not dry out.

dopleta, sorry, I meant a little different. What if meat shrinks in such a refrigerator? I somehow forgot to pack a piece of cheese and it was lying open. Then I decided to make cheese sandwiches. Was cut with difficulty. The cheese didn't even melt, but had a spicy taste. I think it can expand the technology. And then in the summer heat, flies. Only now, will a real basturma turn out in this case?
dopleta
Quote: Ipatiya

dopleta, sorry, I meant a little different. What if meat shrinks in such a refrigerator?

Ipatiya, here, unfortunately, I cannot give you a definite answer, sorry, I haven’t tried to do that. I know that jamon, prosciutto, and prosciutto (all this, as you know, is dried pork in Spanish, Croatian and Italian) are dried in the air, blown by the wind.
Basja
Girls, I bought fenugreek, it says: "Hay fenugreek, and in brackets (Shambhala, Helba) seeds. So I think this is the same as you have for making basturma, or is it something completely different?"
dopleta
Quote: Basja

Girls, I bought fenugreek, it says: "Hay fenugreek, and in brackets (Shambhala, Helba) seeds. So I think this is the same as you have for making basturma, or is it something completely different?"
I think, Nina, if you grind in a coffee grinder, you get what you need. Do they have the same smell? Did you smell it? I must immediately understand what I am talking about.
Basja
I have not opened it yet, it is hermetically closed. I'll smell it, write it.

py. sy. here is a photo, and the smell, smell, as I bought ready-made ground, and so, I did not notice any unusual smell
🔗 🔗
Mist
Larissa, what a tasty treat
I could not resist and hung it up, I make myself a strategic reserve
Raw-cured pork basturma
dopleta
Quote: Irina S.

Larissa, what a tasty treat
I could not resist and hung it up, I make myself a strategic reserve
! Only now leave a thicker spice crust, you can see from the photo that you almost don't have it. It will be even tastier! And thanks for the tip!
Mist
Quote: dopleta

! Only now leave a thicker spice crust, you can see from the photo that you almost don't have it. It will be even tastier! And thanks for the tip!
Well, you remember, my mixture was thin. I won't let you down with the next batch
argo
Quote: dopleta

Well, of course it will do nati! After all, I dried such basturma, when there were no such containers on sale or even in the project! You just need to hold it longer.

can I put it in a bag .. and squeeze out more air?
Kapet
Flour is put into basturma coating only for products for sale, to increase weight. In the classic version, for myself, the flour in the recipe is nonsense ...
dopleta
Quote: Kapet

Flour is put into basturma coating only for products for sale, to increase weight. In the classic version, for myself, the flour in the recipe is nonsense ...
Nonsense? This is how absolutely everything has been cooked in Armenia from time immemorial, and just for oneself, and not for sale. Flour plays the role of a kind of "conservative" here, it kind of "seals" the meat. By the way, the word "nonsense" is not quite appropriate here. We often use it, putting in the wrong meaning, such as "an exception to the rule", but in reality this word means a logical error, lack of meaning.
Kapet
The word "nonsense" was used as url = meaningless. And the information on flour in basturma was taken from another recipe:

🔗
"Well, the difference between home-made basturma and purchased basturma is that you know how it was prepared, you know that it is pure, you know what you put in the spice mixture and you will never have such an ugly thick crust of seasonings that you have on unfortunately the producers add flour to the basturma sold there to increase its weight and dyes to give it an appetizing look. "

But if this does not correspond to the truth, and in Armenia they really cook with flour, then I apologize for using inaccurate information ...

Yours Konstantin Karapetyants, who, unfortunately, never had a chance to visit the homeland of his ancestors ...

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